PORK TENDERLOIN IN PHYLLO
Make and share this Pork Tenderloin in Phyllo recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
- Bake for 15 minutes, turning once.
- Remove from oven; let stand 5 minutes.
- Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
- Place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
- Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
- Gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
- Arrange pork along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don't roll tightly).
- Place roll, seam side down, on jelly-roll pan coated with cooking spray.
- Bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
- Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
- Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.
Nutrition Facts : Calories 271.6, Fat 8.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 571.9, Carbohydrate 20.6, Fiber 1, Sugar 0.2, Protein 26.2
PHYLLO CRUSTED PORK TENDERLOIN
Steps:
- Take the pork tenderloin and cut it in half crosswise. Each piece should be about 8 ounces. Season with salt, pepper, cumin, paprika and Szechwan pepper. Heat 2 tablespoons of lard in a saute pan. Sear the pork tenderloins in the hot lard, browning all sides. Place pork on a plate and let cool. In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary. Cook until the mushrooms are brown and all the moisture is gone. Season with salt, pepper and Creole mustard. Let cool. Melt unsalted butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Place four tablespoons of mushroom mix on phyllo dough, spread into a layer. Turn the dough so it looks like a diamond. Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo. Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin. Roll the loin away, wrapping up the whole loin. Roast in a preheated 450-degree oven for 18 to 20 minutes.
PORK TENDERLOIN EN CROUTE
Pork tenderloin tends to be a bit dry, from lack of fat, but this addresses that, very "dressy" in presentation, but quite simple to prepare. Picked up a few years ago from Emeril, and altered a bit to my own tastes, more "Wellington" with a Greek twist...the tastes and textures meet very well to my palate
Provided by John DOH
Categories Meat
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Skin the silverskin off the tenderloin. Stab the body of the meat with a boning knife in "many" places, inserting a small sliver of pork fat into the opening.
- Dust the meat lightly with Essence.
- Fry quickly, over medium high heat to sear the outside of the meat.
- Remove from heat and "rest" it.
- Place mushrooms ("important" that they are destemmed, ie caps only!)(we are going for texture here), the shallot, soya sauce, pepper pate and garlic, in a blender and puree to a smooth paste.
- Place the meat on the phyllo pastry sheet, and spoon the puree around it.
- Wrap the phyllo around the work, and seal with egg wash.
- Bake at 325 on a greased pan, or glass pan, for about 25 minutes, until phyllo is brown and flakey, and meat is heated to about 155 interior temperature. Remove from oven and allow to "rest" (note that the meat will continue to convect and temp will rise another ten degrees as it rests, but the moisture, augmented by the lardoons, and sealed with the phyllo, will remain).
- Slice into medallions, about an inch thickness or less --
- Works well with mashed Yukon Gold potato (3 tbsp each butter and sour cream, mash like crazy!), steamed green beans (3 minutes only, use water with almond extract, sprinkle with slivered almonds), steamed carrot spears (skinned, split, steamed over water with a lot of fresh dill).
- Depending on taste, a Chardonnay or Reisling wine, fairly dry and "oaked" for my Reisling pick -- .
Nutrition Facts : Calories 770.4, Fat 75.8, SaturatedFat 30.3, Cholesterol 195, Sodium 1910.1, Carbohydrate 9.9, Fiber 1, Sugar 1.5, Protein 13.6
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
More about "pork tenderloin in phyllo recipes"
PORK TENDERLOIN WRAPPED IN PHYLLO DOUGH - RECIPE …
From en.petitchef.com
5/5 (1)Category Main DishCuisine enTotal Time 1 hr 26 mins
- Pork Tenderloin Wrapped in Phyllo Dough: Preheat oven to 400° Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray. Bake at 400° for 15 minutes, turning once. Remove from oven; let stand 5 minutes or until slightly cool. Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
- Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
- Arrange pork along 1 short edge of phyllo, leaving a 2-inch border. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly). Place roll, seam side down, on jelly roll pan coated with cooking spray. Bake at 400° for 20 minutes or until the roll is golden brown and a thermometer registers 155°. Let stand 10 minutes.
- Place chutney in a microwave-safe bowl; microwave at HIGH 30 seconds or until warm, stirring once. Cut the pork crosswise into 8 even slices using a serrated knife; serve with chutney. You obviously can use a store prepared chutney.
PORK TENDERLOIN IN PHYLLO RECIPE | MYRECIPES
From myrecipes.com
4/5 (10)Calories 329 per serving
- Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray. Bake at 400° for 15 minutes, turning once. Remove from oven; let stand 5 minutes or until slightly cool. Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
- Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
- Arrange pork along 1 short edge of phyllo, leaving a 2-inch border. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly). Place roll, seam side down, on jelly roll pan coated with cooking spray. Bake at 400° for 20 minutes or until the roll is golden brown and a thermometer registers 155°. Let stand 10 minutes.
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